Do you have that one food that you can’t get enough of? Full disclosure: I have quite a few and almond butter is certainly one of my all time favorites.
I remember the first time I tried it I was just kind of “meh” about it. I definitely preferred peanut butter (the Jiff creamy style). But things slowly changed and I learned to love natural nut butters, you know, the kind you have to stir. Although it’s a pain in the butt, that extra stir in the oil is a sign it’s the good stuff.
Now, I’m all about the almond butter. It has a milder, and creamier taste, but it’s down right addicting. Unfortunately it’s a bit pricier than peanut butter, but I suck it up and buy it anyway. I’m not ashamed to spend $8-10 on fancy nut butters. Some of my favorite brands are Trader Joe’s, Justin’s, Wild Friends and Once Again.
But sometimes I like to get crafty and make my own. It’s truly a labor of love and certainly a test of patients, but let me tell ya it’s really worth it. I’ve been SUPER into maple syrup as a natural refined sugar alternative. I like the idea that I’m getting my sugar from a tree.
Maple sugar is a good alternative to refined sugar because it actually has some minerals and antioxidants, and has a slightly lower glycemic index. Mind you too much of any kind of sugar isn’t great, but sometimes a lil maple is all you need.
Maple Spice Almond Butter
This copy cat of Justin’s Maple Almond butter will have you falling in love at first spoonful.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10 oz 1x
- Category: Side dish
- Cuisine: Vegan
Ingredients
- 3 Cups of Slivered Almonds
- 2–3 Tbsp of Maple Syrup (depending on taste)
- 1 Tbsp of Coconut Oil
- 1 Tbsp of Cinnamon
- 1 tsp of Powdered Ginger (optional)
Instructions
- Place almonds in a food processor and blend
- After about 1 minute add remaining ingredients
- Continue to blend until mixture is creamy, this will take anywhere from 20-30 minutes
- Scrape sides every 2-3 minutes
- Store in an airtight jar in the fridge
Notes: Patients is key, you’re almonds will spend a long time in the “almond meal” phase. They look like they’re finely ground but haven’t quite turned smooth. This is where I’ll sparingly add a touch of coconut oil.
I’ve enjoyed this almond butter on plenty of things, but it rocks with sliced bananas chocolate chips! I could definitely see it rocking a waffle’s world and being a powerful punch on a pancake.
